These easy, portable gluten-free cookies are the perfect solution for busy days when you need an energy boost that fit into your meal plans without weighing you down.
1 1/2cups almond flour
1/2 cup unsweetened shredded coconut
1/4 cup ground flaxseeds
1 tsp baking soda
1/4 tsp sea salt
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract
6 tbsp all-natural raspberry jam
Preheat oven to 350°F. In a large bowl, combine flour, coconut, flaxseeds, baking soda and salt.
To dry mixture, stir in oil, maple syrup, vanilla and almond extract.
Scoop dough onto a large rimmed parchment-lined baking sheet in 2-tbsp mounds, about ½ inch apart, making about 12 cookies. With your knuckle, press a dent into the middle of each. Fill each dent with jam, being careful not to overflow, about ½ tbsp per cookie. Bake for 18 to 20 minutes, until golden brown. Set aside to cool on sheet.
We’ve packed six health-boosting superfoods – oats, coconut, chia, cinnamon, maca and dark chocolate – into these chewy, delicious cookies for the ultimate on-the-run breakfast or snack that will truly satisfy your taste buds.
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